Lemon Linguine with Shrimp and Spinach

By griz104

  • 12 oz linguine, uncooked

  • 1 medium onion, chopped

  • 4 scallions, green parts included, chopped

  • 1 lb shrimp, uncooked, shells and tails removed

  • 1/2 cup fresh lemon juice

  • 1/2 cup dry white wine

  • 1 tsp lemon zest, grated

  • 1/2 tsp Tabasco sauce

  • 2 Tbs tomato paste

  • 1 lb fresh spinach

  1. Cook pasta in rapidly boiling water until done. Drain.

  2. Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces or, if the leaves are fairly small, leave them whole.

  3. Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook for 5 minutes.

  4. Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are pink.

  5. Add lemon juice, wine, lemon zest, Tabasco sauce and tomato paste. Stir to combine all the ingredients. Add spinach leaves.

  6. Cook, stirring occasionally, for 2–5 minutes more, just until the spinach leaves wilt and a sauce develops from the cooking spinach and the shrimp.

  7. Transfer pasta into the skillet and toss to combine.

Nutritional Facts

Calories 315
Calories from Fat 22 (7%)
(4%) Total Fat 2g
(2%) Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
(38%) Cholesterol 115mg
(9%) Sodium 225mg
(23%) Potassium 819mg
Total Carbohydrate 46g
(16%) Dietary Fiber 4g
Sugars 3g
Sugar Alcohols
(49%) Protein 25g

fish and seafood